Ten Chleb Ananasowy is a simple summer sweet bread recipe made without eggs and dairy and with a moist, soft pineapple crumb.
Chociaż cały przepis znajdziesz poniżej, nie przegap wszystkich moich wskazówek zamieszczonych niżej, w tym wskazówek dotyczących zamiany składników, porad kulinarnych i zdjęć krok po kroku!
Podoba Ci się ten przepis?
Zostaw komentarz poniżej lub przejdź do naszego Facebook strona gdzie odpowiadam na (prawie) wszystkie komentarze, nasze strona Instagram dla inspiracji lub naszego Pinterest do zapisywania przepisów!
Chleb Ananasowy
Ten Chleb Ananasowy is a simple summer sweet bread recipe made without eggs and dairy and with a moist, soft pineapple crumb.
Review
Udostępnij na Facebooku
Udostępnij przez tekst
Pin
Zapisz w e-mailu
Porcje: 12 plasterki
Kalorie: 262.2 kcal
Skład
- 1 mogą Zmiażdżony ananas - canned, or fresh 3/4 cup (note 1) at room temperature. 8 ounces / 225g
- 3 łyżka stołowa Sok ananasowy - (uwaga 2) w temperaturze pokojowej
- ½ kubek Roztopiony olej kokosowy - (note 3), cooled
- 1 kubek Mleko kokosowe - (uwaga 4) w temperaturze pokojowej
- 1 łyżeczka Ekstrakt waniliowy
- ¾ kubek Cukier trzcinowy nierafinowany - (notatka 5)
- 2 kubki Mąka uniwersalna - (notatka 6)
- 2 ½ łyżeczki do herbaty Proszek do pieczenia
- ½ łyżeczka Sól
Opcjonalnie
- ⅓ kubek Wiórki kokosowe (niesłodzone) - (notatka 7)
Instrukcje
- Rozgrzej piekarnik do 180°C (350°F). Wyłóż formę do pieczenia o wymiarach 9 x 6 cali papierem pergaminowym. Lekko spryskaj olejem w sprayu. Odstaw.
- In a large bowl, add canned crushed pineapple, pineapple juice, melted, cooled coconut oil, coconut milk, and vanilla extract. Stir with a rubber spatula to combine.
- Fold in sugar, flour, baking powder, salt, and shredded coconut if used. Stir again until a thick cake batter forms.
- Transfer the batter to the prepared pan.
- Bake the bread on the center rack of the oven for 50-60 minutes at 350 °F (180 °C) until golden brown, and a long skewer inserted in the center of the bread comes out clean. You can foil the top of the pan after 40 minutes to prevent it from burning too fast.
- Let it cool down for 10 minutes in the pan at room temperature, then on a rack for 3 hours or overnight before slicing.
Komentarz
Uwagi 1: You can use fresh too but make sure you crush and measure the crushed pineapple only, not the juice or you will add too much moisture in the bread and it won’t firm up. Crushed pineapple from the can barely has liquid and it’s perfect for this bread.
Uwagi 2: I am using organic fresh pineapple juice from the store for the best flavor. You can swap for lime juice for a different flavor. I measure mine in a small bowl and keep it 30 minutes at room temperature so it’s not too cold when it goes in contact with coconut oil.
Uwagi 3: Make sure your other liquid ingredients are not cold from the fridge or it will firm up the coconut oil, forming lumps in your batter. Or use other low flavor oil, light oil like light olive oil or canola oil but coconut oil flavor is the perfect taste match with pineapple.
Uwagi 4: I am using light, packaged coconut milk, it’s unsweetened and has less fat than canned coconut milk to keep the bread crumb light and fluffy. Store 30 minutes at room temperature before using in the recipe. Other light milk like almond milk, oat milk works too, but you will miss the coconut taste.
Uwagi 5: Any granulated sweetener works like coconut sugar, unrefined cane sugar, or brown sugar.
Uwagi 6: The recipe won’t work with almond flour or oat flour. For a gluten-free version, use my przewodnik po przejściu na dietę bezglutenową.
Uwagi 7: Optional but if you love coconut I highly recommend this.
Przechowywanie: Store the bread unsliced to keep it moist, in the fridge in an airtight box for up to 4 days.
Odżywianie
serwowania: 1kawałek (porcja dla 12 osób) | Kalorie: 262.2kcal | Węglowodany: 41g | Białko: 2.8g | Gruby: 10.6g | Tłuszcz nasycony: 8.6g | Tłuszcz wielonienasycony: 0.3g | Tłuszcze jednonienasycone: 0.6g | Sód: 193mg | Potas: 98.8mg | Fiber: 1.5g | Cukier: 21.3g | Witamina A: 23.8IU | Witamina B12: 0.2µg | Witamina C: 4.8mg | Witamina D: 9.8µg | Wapń: 69.5mg | Żelazo: 1.4mg | Magnez: 17.7mg | Fosfor: 50.8mg | Cynk: 0.3mg
Składniki i zamienniki
W tym akapicie znajdziesz wszystkie moje wskazówki dotyczące doboru odpowiednich składników. Pełny przepis wraz z proporcjami znajdziesz na karcie przepisu na dole wpisu!Przejdź do pełnego przepisu
You only need a few wholesome ingredients for this recipe. Here’s how to pick them.
- Zmiażdżony ananas – This provides the signature pineapple flavor and moisture to the bread. Using crushed pineapple (with minimal juice) ensures the bread firms up properly. Fresh pineapple works, but it needs to be crushed and squeezed.
- Sok ananasowy – This intensifies the pineapple flavor. Lime juice also works well for a tangy variant.
- Roztopiony olej kokosowy – This adds moisture and a subtle coconut flavor. Other light oils, like olive or canola, are also suitable.
- Mleko kokosowe – This contributes to the moist, fluffy crumb. Light, packaged coconut milk is recommended. Almond or oat milk also works, but the coconut flavor will be lost.
- Ekstrakt waniliowy – This enhances the overall flavor profile.
- Cukier – This sweetens the bread. Coconut sugar, unrefined cane sugar, or brown sugar are suitable alternatives.
- Mąka uniwersalna – This forms the base of the bread. Almond or oat flour are not suitable. For a gluten-free version, use my przewodnik po przejściu na dietę bezglutenową.
- Proszek do pieczenia – Dzięki temu chleb wyrośnie.
- Sól – This balances the sweetness.
How to Make Pineapple Bread
This is a really easy recipe to whip up, here’s how in a few pictures.
Pour the crushed pineapple into a large bowl.
Add all the dry ingredients on top and pour the coconut milk.
Stir the batter until the mixture is just combined and transfer it to a loaf pan.
Piecz chleb na środkowej półce piekarnika przez 50–60 minut w temperaturze 350 °F (180 °C).
Porady Carine dotyczące pieczenia
Let me share a few more tips for the best sweet bread:
- Fresh Pineapple Precision – When using fresh pineapple, crush it in a food processor and measure the squeezed crushed pineapple, not the juice.
- Coconut Boost – Add 1/3 cup of unsweetened shredded coconut for a pineapple-coconut flavor.
- Coconut Alternatives – If you dislike coconut, substitute the coconut milk with almond milk.
- Tangy Twist – Swap pineapple juice with lime juice for a tangy flavor.
- Regulacja słodkości – Increase the sugar to 1 cup for a sweeter bread.
- Temperatura cieczy – Ensure liquid ingredients are at room temperature to prevent coconut oil from solidifying.
- Nawet pieczenie – Foil the top of the bread after 40 minutes to prevent over-browning.
- Czas chłodzenia – Allow the bread to cool completely before slicing to ensure it sets properly.
your comment said not to drain the crushed pineapple plus adding 3T of pineapple juice. We used a 20oz can for 2 loaves and have left over pineapple. My loaf fall apart when cut.It seems too wet. It’s not undercooked and had very good flavor. Do you sift the flour then measure or measure then sift?
You are using too much pineapple, the recipe for one loaf calls for 1 can of 8 oz undrained. Using 20 oz for 2 loaf increase the pineapple + juice in the can by 25%. In baking, pineapple is a “heavy” and “wet” ingredient. Using 25% more than recommended causes several structural issues. Use two cans of 8 oz for two loaf for precision. Flour is scooped from the container, not sifted, but your issue is not flour, it’s the excess of moisture from pineapple.
Hi Carine, Thanks for your reply. You just confirmed what I believe on what went wrong with my loaves. I will use the 8 oz can vs the 20 oz.
I am glad I helped! I am sure it will get amazing next time.
I’m wondering if this would work for muffins instead of a loaf? Less oven time obviously, but otherwise it looks like it would work.
Absolutely, it should be fine and bake around 25-30 minutes.
Thank you for your contributions. Helping 73 yr. old w/rare and regular autoimmune disorders.
Moja przyjemność!
Just confirming, you drain the pineapple then use the juice from it for the 3T pineapple juice? I have favorite recipe very close to this but it has banana, too. Yummy change from that! 🙂
Dziękuję Ci!
Michele
Hi Michele, I don’t drain the crushed pineapple from the can, I add it all then I add extra 3 tablespoons of pineapple juice from a bottle of pineapple juice.
Hello! So just clarifying here. You’re using coconut milk in the carton, which is much more liquidy than canned. Just double-checking 🙂
Tak!
The smell in my kitchen is just delish!!! I used the crushed version but add tidbits, counting the minutes to taste it! Thanks for sharing you are the best !!!
Dziękuję Ci!
Love this bread! Just made it last night – delish! I used tinned pineapple rings and chopped them into pieces. Overcooked it a bit – 50 min was too long – will try 40 next time.
I am so glad it works well with pineapple rings! Thanks for baking with me here.
The cake is so good! I baked it last evening! So moist and with an incredible tropical flavor!
Hi
Can you use Coconut flour
Not at all, the bread will never firm up. Coconut flour needs lots of eggs to bind.
Dziękuję za to, że do mnie wróciłeś.
Moja przyjemność!
I’m looking forward to making this! What size can do you use for the pineapple?
You have two options for this recipe, you can use 1 can (8oz.) Crushed canned Pineapple – or 3/4 cup of fresh pineapple – it’s about 1/2 of a fresh small pineapple after removing the core. I freeze my leftover pineapple chunks to add in my morning smoothies. I hope it helps.